BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Mother's Day at Boston Restaurants
Cookbooks by Boston Chefs

About the Chef

Chef Kevin Long

A rising star in the North East’s culinary world, Chef Kevin Long oversees eight celebrated New England restaurants for Big Night Entertainment Group. The restaurants ...


You can find Chef Kevin Long at GEM Italian Kitchen Nightclub & Lounge

Fried Gnocchi

by Chef Kevin Long

Serves 4

These golden little pillows of dough from Chef Kevin Long are a perfectly delicious way to begin a festive meal. While the marinara sauce can be made well ahead of time and reheated on the stove before dinner, it’s best to fry the gnocchi just before serving, lest they get soggy.

Ingredients

For the gnocchi

  • 4 ounces water
  • 4 ounces milk
  • 4 ounces butter
  • salt
  • 1/4 tablespoon sugar
  • pinch nutmeg
  • 4 ounces all purpose flour
  • 3 ounces semolina flour
  • 4 ounces Parmesan cheese
  • 4 whole eggs

For the marinara sauce

  • 1/4 cup extra virgin olive oil
  • 1/2 onion, diced small
  • 1 tablespoon garlic, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 small can of tomatoes in juice
  • salt
  • sugar

Directions

For the marinara

  1. In a sauce pot, caramelize the onions and garlic together until golden brown. Next, add in the canned tomatoes and reduce the heat to a simmer. Add in half the fresh herbs. As the sauce simmers, break down the tomatoes spoon. Season with salt and sugar to taste.
  2. After an hour of simmering, add in the remaining half of the fresh herbs. Re-season the sauce with salt and finish off by stirring in the 1/4 cup high quality olive oil.

For the gnocchi

  1. Combine the water, milk, butter, salt, sugar and nutmeg in a saucepan and bring to a boil. Turn down the heat to low and add the two flours. Mix well on low heat with a rubber spatula until a dough begins to form.
  2. Off heat, transfer the dough to a mixing bowl and slowly incorporate with a paddle mixer the Parmesan cheese and eggs. Let the dough rest and cool down. Then, transfer into a piping bag.
  3. Heat frying oil to 350 degrees and pipe 1inch dough segments into the hot oil. The gnocchi will fry up and begin to float. Once they are golden brown they are ready. Remove them from the oil and season with salt to taste.

To serve

  1. Serve the sauce warm on the side of the fried gnocchi and garnish with some fresh basil and grated Parmesan cheese.
Event Calendar
 
Calendar
 
APR
25
APR
26
 
APR
27
 
APR
28
 
APR
29
 

Win a $50 Gift Certificate subscribe to e-licious

 
APR
30
 
MAY
01
 

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.